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TABOOLEH

Middle Eastern! This one, Armenian, cracked wheat salad!

MUSIC NOW PLAYING: - Armenian folk music


INGREDIENTS:
SERVES 6
• 1 cup medium or coarse milled bulghour or Alaฎ
• 1 1/4 cup very hot water
• 1 head of romaine lettuce
• 1 cup green scallions [both white and green portions, chopped]
• 1 cup chopped Armenian or Italian parsley
• 2 tomatoes [diced]
• 1 cup fresh mint leaves [chopped]
• 1/2 cup extra virgin olive oil
• Juice of 2 lemons
• 1 tablespoon chopped fresh basil
• 1 teaspoon salt or to taste
• Black pepper to taste
• Cayenne pepper to taste
• 1 teaspoon paprika

PREPARATION:
• Wash the bulghour thoroughly, drain, add the water and let stand until the water is absorbed by the bulghour [about an hour]. On a very large platter arrange the romaine lettuce. Each leaf should be separated and lined around the outside of the platter. When the bulghour has absorbed the water; in a bowl, add the rest of the ingredients and mix well. Mound the the tabooleh in the center of the large platter and eat with by scooping up the tabooleh with the romain leaves.


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